FRANÇOIS CHIDAINE, France

An early disciple of ‘Biodynamie’, he has succeeded in producing some of the most elegant Loire whites with consistently great balance between ripeness and structure.

Viticulture

Working 4 ha of leased vines in Montlouis‑sur‑Loire, the estate has since expanded to 37 ha—20 ha in Montlouis, 10 ha in Vouvray, and 7 ha in Touraine (growing Chenin Blanc along with Sauvignon, Pinot Noir, and others), François Chidaine is a trailblazer in organic and biodynamic viticulture, the estate transitioned to organic in 1992 and biodynamic in 1999 (Demeter‑certified in 2003). He also champions regenerative, no‑till agriculture with permanent cover crops, low yields, and a strong focus on biodiversity .

Winemaking

Guided by a commitment to natural expression, relying solely on indigenous yeasts without any additives. This approach emphasises the purity of the Chenin Blanc grape and the character of its terroir. Grapes undergo gentle, whole-cluster pressing before fermentation and maturation in a combination of stainless steel, large demi-muids, and French oak barrels. Extended lees contact enhances texture and complexity, while sulfur use is kept to a minimum. Malolactic fermentation is typically avoided to retain the vibrant, natural acidity and precision that define Chidaine’s wines.